Cathal Armstrong Recipes

The best chefs from around the world influence the way we cook our food, eat at restaurants, and inspire us to improve our cooking skills, knowledge, and ability. Chef Cathal Armstrong is one of the best-known chefs in the culinary industry, exhibiting great culinary command creativitiy, technique, presentation, and even business. Here is a comprehensive collection of best chef Cathal Armstrong's recipes that made him the great chef he is today.

Bouillabaisse Recipe by Cathal Armstrong

• ACTIVE: 1 HR 30 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 4

• HEALTHY
• MAKE-AHEAD

When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid best chef) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at Restaurant Eve, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother."

Broth

1. 1/3 cup extra-virgin olive oil
2. 8 shallots, coarsely chopped
3. 2 leeks, white and tender green parts, coarsely chopped
4. 1 medium fennel bulb, cored and coarsely chopped
5. 1 head of garlic, cloves peeled and coarsely chopped
6. 1 teaspoon tightly packed saffron
7. 3 large tomatoes, coarsely chopped
8. 2 tablespoons tomato paste
9. 2 pounds non-oily white fish bones and heads
10. 4 thyme sprigs
11. 4 parsley sprigs
12. 2 bay leaves
13. Salt and freshly ground pepper

Rouille

1. 1 baking potato (8 ounces), peeled and cut into 1-inch dice
2. 2 large egg yolks
3. 2 large garlic cloves, chopped
4. 1/2 roasted red pepper
5. 1 tablespoon plus 1 teaspoon harissa
6. 3/4 cup extra-virgin olive oil
7. Salt

Soup

1. 1/4 cup extra-virgin olive oil
2. 2 garlic cloves, minced
3. 1 leek, white and tender green parts, finely diced
4. 1/2 medium fennel bulb, cored and cut into 1/2-inch dice
5. 1 baking potato, peeled and cut into 1/2-inch dice
6. 1 large tomato—peeled, seeded and cut into 1/2-inch dice
7. 12 littleneck clams, scrubbed and rinsed
8. 16 mussels, debearded
9. 8 large shrimp (1/2 pound), shelled and deveined
10. 1 1/2 pounds snapper or monkfish fillets, cut into 2-inch chunks
11. 1 tablespoon fresh lemon juice
12. 3 tablespoons chopped basil
13. 8 thin slices of baguette, brushed with olive oil and toasted
14. Lemon wedges, for serving 

Cathal Armstrong Recipe

1. In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the saffron and cook, stirring, for 1 minute. Add the tomatoes and tomato paste and cook over moderately high heat, stirring, for 2 minutes. Add the fish bones and heads, 3 quarts of water, the thyme, parsley and bay leaves and bring to a boil. Simmer over moderately low heat for 45 minutes.
2. Strain the broth and discard the solids. Return the broth to the pot and boil over high heat until it is reduced to 6 cups, about 20 minutes. Season the broth with salt and pepper.
3. In a small saucepan of boiling, salted water, cook the potato until tender, about 7 minutes. Drain well and transfer to a food processor. With the machine on, add the egg yolks, chopped garlic, red pepper and harissa and process to a puree. With the machine on, add the olive oil and process very briefly until it's just incorporated. Scrape the rouille into a bowl and season with salt. Cover and refrigerate.
4. In a large pot, heat the olive oil. Add the garlic, leek and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes. Add the potato and cook until just tender, about 5 minutes. Add the tomato and cook, stirring, for 3 minutes. Stir in the broth and bring to a boil. Add the clams and cook over moderate heat until they start to open. Add the mussels, shrimp and fish and simmer until all of the seafood is just cooked, about 4 minutes. Stir in the lemon juice and basil; season with salt and pepper.
5. Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.

Make Ahead: The broth can be refrigerated overnight. The rouille can be refrigerated for up to 4 hours. 

Irish Brown Bread Recipe by Cathal Armstrong

• ACTIVE: 10 MIN
• TOTAL TIME: 1 HR
• SERVINGS: makes one 8-by-5-inch loaf

• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time. Best chef Cathal Armstrong says he likes it best "fresh from the oven and with lots of Kerrygold butter."

 

Ingredients

1. 3 cups whole wheat flour
2. 1 cup all-purpose flour
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 1/4 cups buttermilk
6. 1 large egg, lightly beaten 

Cathal Armstrong Recipe

1. Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.
2. In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.
3. Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve.

Serve With Irish farmhouse cheeses.

Pan-Fried Salmon with Citrus Vinaigrette Recipe by Cathal Armstrong

• TOTAL TIME: 45 MIN
• SERVINGS: 8

• FAST
• HEALTHY

Best chef Cathal Armstrong loves salmon, especially because he grew up eating it on special occasions. He likes to pan-fry the fish fillets, then top them with an intense citrus vinaigrette made from a combination of fresh orange, lemon and lime juices.

Ingredients

1. 2 pounds asparagus, stalks peeled
2. 1/4 cup extra-virgin olive oil, plus more for drizzling
3. 1/4 cup fresh orange juice
4. 1/4 cup fresh lemon juice
5. 2 tablespoons fresh lime juice
6. 1 medium shallot, minced
7. 2 tablespoons snipped chives
8. Salt and freshly ground pepper
9. 3 tablespoons vegetable oil
10. Eight 6-ounce skinless salmon fillets

Cathal Armstrong Recipe

1. In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
2. In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
3. In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
4. Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.

Make Ahead: The vinaigrette and blanched asparagus can be refrigerated separately overnight. Bring both to room temperature before serving.

Slow-Roasted Tomatoes Recipe by Cathal Armstrong

• ACTIVE: 25 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 8

• BASIC-EASY
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

This dish is outstanding because it can be made with less-than-perfect tomatoes, says best chef Cathal Armstrong.

Ingredients

1. 3/4 cup chopped basil
2. 1/4 cup extra-virgin olive oil
3. 1/4 cup pitted Niçoise olives, chopped
4. 2 teaspoons chopped rosemary
5. 8 large plum tomatoes, sliced crosswise 1/3 inch thick
6. Salt and freshly ground pepper

Cathal Armstrong Recipe

1. Preheat the oven to 275°. In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
2. Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper. Spread about 1 teaspoon of the tapenade over each tomato slice. Bake for 1 1/2 hours, until the tomatoes are very tender. Serve hot or warm.

Battered Cod with Marie Rose Sauce Recipe by Cathal Armstrong

• TOTAL TIME: 45 MIN
• SERVINGS: 6

• FAST

At his Eamonn's a Dublin Chipper, Dublin-born best chef Cathal Armstrong (Best New Chef 2006) brings the fish-and-chips tradition to Alexandria, Virginia. Armstrong serves two types of fish, plus fries and a host of sauces, like the one below. 

Ingredients

1. 1/2 cup mayonnaise
2. 2 tablespoons ketchup
3. 1 tablespoon fresh lemon juice
4. 1 teaspoon Tabasco
5. 1 3/4 cups water
6. 2 cups all-purpose flour, plus more for dusting
7. Salt
8. 1/4 teaspoon baking soda
9. 1 quart vegetable oil, for frying
10. 2 pounds skinless cod fillets, cut into 4-inch pieces

Cathal Armstrong Recipe

1. In a bowl, whisk the mayonnaise with the ketchup, lemon juice and Tabasco.
2. Pour the water into a large bowl. Using a handheld electric mixer at low speed, beat in the 2 cups of flour, 1/2 teaspoon of salt and the baking soda. Strain the batter into another bowl.
3. In a large saucepan, heat the oil to 360°. Line a rack with paper towels. Dust 5 pieces of cod with flour, then tap off the excess. Dip the cod in the batter, scraping the pieces lightly against the side of the bowl to remove excess batter, and add to the hot oil. Fry over moderate heat until golden and crisp, about 7 minutes. Using a slotted spoon, transfer the fish to the rack. Repeat with the remaining fish and batter. Sprinkle with salt and serve at once with the sauce.

Lobster and Fennel Salad Recipe by Cathal Armstrong

• TOTAL TIME: 1 HR
• SERVINGS: 8

• HEALTHY

When best chef Cathal Armstrong was a child, his family bought all their fish on Fridays from "the ladies on the pier" in Dun Laoghaire. On Saturdays, if they were lucky, the Armstrongs would have lobster for lunch. In this salad, Cathal combines the sweet lobster with fresh fennel. His tip: Soak the sliced fennel in icy lemon water before serving to make the pieces extra-crisp. 

Ingredients

1. Four 1 1/2-pound lobsters
2. 2 cups cold water
3. 3 tablespoons fresh lemon juice
4. 1 large fennel bulb—halved, cored and sliced paper-thin on a mandoline
5. 1/2 cup mayonnaise
6. 2 teaspoons chopped tarragon
7. Salt and freshly ground pepper
8. 3 cups packed arugula leaves (3 ounces)
9. 1 medium shallot, very thinly sliced
10. 1/4 cup cilantro leaves

Cathal Armstrong Recipe

1. Bring a large pot of salted water to a boil. Add the lobsters and cook until they are bright red, about 7 minutes. Reserve 2 tablespoons of the lobster cooking water, then drain the lobsters. Transfer the lobsters to a large rimmed baking sheet and let them cool slightly.
2. Twist the lobster tails from the bodies. With scissors, cut down the length of each tail shell and remove the meat. Cut the tails in half lengthwise and discard the dark intestine. Crack the claws and remove the meat. Cover the lobster and refrigerate.
3. Meanwhile, in a large bowl, mix the cold water with 1 tablespoon of the lemon juice. Add the fennel and refrigerate for about 25 minutes, until the fennel is very crisp.
4. In a medium bowl, mix the mayonnaise with the tarragon, the reserved lobster cooking liquid and the remaining 2 tablespoons of lemon juice. Season the dressing with salt and pepper.
5. Drain the fennel and pat dry with paper towels; transfer to a large bowl. Add the arugula, shallot and cilantro leaves and toss well. Add all but 1/4 cup of the dressing to the bowl and toss well.
6. Arrange the salad on plates and top each one with a claw and half a lobster tail. Drizzle the lobster with the remaining dressing and serve at once.

Make Ahead The shelled lobster meat and the tarragon dressing can be refrigerated separately overnight.

Pan-Roasted Chicken with Corn Relish Recipe by Cathal Armstrong

• ACTIVE: 45 MIN
• TOTAL TIME: 5 HRS
• SERVINGS: 4

This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen." 

Ingredients

1. One 4-pound chicken, cut into 8 pieces
2. 2 heads of garlic, cloves peeled
3. 12 bay leaves, preferably fresh
4. 4 ears of corn, shucked
5. 2 tablespoons extra-virgin olive oil, plus more for brushing
6. Salt and freshly ground pepper
7. 1 cup roasted red pepper strips, finely chopped
8. 1 large jalapeño, seeded and minced
9. 2 tablespoons chopped basil
10. 1 tablespoon chopped mint
11. 1 tablespoon fresh lime juice
12. 1/2 cup sherry vinegar
13. 1/2 cup chicken stock
14. 2 tablespoons unsalted butter

Cathal Armstrong Recipe

1. In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 350°. Brush the corn with oil and season with salt and pepper. Wrap in foil and roast until tender, about 1 hour. Cut the kernels from the cobs and transfer to a bowl. Add the roasted peppers, jalapeño, basil, mint and lime juice; season with salt and pepper.
3. In a large ovenproof skillet, heat the 2 tablespoons of oil. Season the chicken with salt and pepper. Cook skin side down over moderately high heat until golden, about 5 minutes. Turn the chicken, add the garlic and bay leaves and cook until the garlic begins to brown, about 3 minutes. Transfer the skillet to the oven and roast the chicken for about 25 minutes, until cooked through.
4. Set the skillet over high heat and cook until the pan juices are nearly evaporated. Transfer the chicken and garlic to a platter; pour off any fat. Add the vinegar and stock to the skillet and cook, scraping up browned bits, until reduced by half, 2 minutes. Whisk in the butter. Serve the chicken with the sauce and relish.

Puff Pastry Apple Pie Recipe by Cathal Armstrong

• ACTIVE: 30 MIN
• TOTAL TIME: 2 HRS 45 MIN
• SERVINGS: makes one 9 1/2-inch deep-dish pie

• MAKE-AHEAD

Best chef Cathal Armstrong tells of how a family friend came over for lunch one day and marveled at the apple pie his mother, Angela, had made. When her husband, Gerry, asserted that it must have been the apples he grew that made the pie taste so good, the friend said, "Angela, you tell him pastry like that doesn't grow on trees." Since puff pastry can be tricky to prepare, this version of Angela's pie uses a high-quality, store-bought puff pastry. 

Ingredients

1. 3 pounds Granny Smith apples—peeled, cored and sliced into 1/4-inch wedges
2. 1/2 cup granulated sugar
3. 3 tablespoons all-purpose flour, plus more for dusting
4. Two 14-ounce packages all-butter puff pastry, chilled

Cathal Armstrong Recipe

1. In a large bowl, toss the apples with the sugar and the 3 tablespoons of flour.
2. On a lightly floured work surface, roll out each piece of puff pastry to a 14-inch square. Ease one pastry square into a 9 1/2-inch deep glass pie plate. Scrape the apples and their juices into the shell. Lay the second layer of puff pastry on top. Press the edges together to seal and trim the overhang to 1 inch. Crimp the edge decoratively and cut a few slits on top for venting. Freeze the pie for 1 hour.
3. Preheat the oven to 400°. Place the apple pie on a baking sheet and transfer it to the oven. Bake the pie for 30 minutes, until the crust is lightly golden. Reduce the oven temperature to 375° and bake for 40 minutes longer, until the top is deep golden brown. Transfer the pie to a wire rack to cool slightly before serving.

Skillet-Roasted Lamb Loins with Herbs Recipe by Cathal Armstrong

• ACTIVE: 40 MIN
• TOTAL TIME: 1 HR
• SERVINGS: 8

Best chef Cathal Armstrong's family always celebrated the end of Lent with lamb, and preparing the meal became an all-day event that left the adults "snoring on the couch." Best chef Cathal's preparation for lamb nowadays isn't exhausting at all: He rubs the loins with herbs, garlic and shallots, then ties them up, sears them and finishes them in the oven. The result is succulent, delicately flavored meat. 

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 2 garlic cloves, minced
3. 1 large shallot, minced
4. 1 teaspoon minced rosemary
5. 1 teaspoon minced sage
6. 1 teaspoon minced marjoram
7. 1 teaspoon minced thyme
8. 2 boneless lamb loins with tenderloins attached (about 3 pounds), thin layer of fat and rib apron left on, at room temperature
9. Salt and freshly ground pepper

Cathal Armstrong Recipe

1. In a small bowl, combine 2 tablespoons of the oil with the garlic, shallot and herbs. Lay the loins on a work surface, fat side down, and season with salt and pepper. Spread the herb paste all over the lamb. Roll each loin over the tenderloin and rib apron to make a neat roulade. With butcher's twine, tie the meat at 1-inch intervals. Season the lamb with salt and pepper.
2. Preheat the oven to 350°. In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over, about 20 minutes total.
3. Transfer the skillet to the oven and roast the loins for 10 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.
4. Cut off the strings. Carve the loins into 1-inch-thick slices and serve.

Serve With Slow-Roasted Tomatoes (see recipe above) and boiled baby new potatoes.

Wild or Farm-Raised Christmas Turkey and Stuffing Recipe by Cathal Armstrong

A delicious recipe for Turkey from chef Cathal Armstrong, learned from his dad.

Ingredients

• 6.80 kg (15lb) turkey (purchased from a local farmers' market)
• 1 package of rashers (not smoked)
• aluminum foil
• for the stuffing:
• 500 ml chicken broth
• 230 g diced bacon
• 1 large onion (diced)
• 1 large waxy potato (diced)
• 1 diced bread loaf (i use home sourdough bread)
• 4 tblsp parsley (fresh and chopped)
• 2 tblsp rosemary (fresh and chopped)
• 2 tblsp thyme (fresh and chopped)
• 3 tblsp sage (fresh and chopped)
• 5 eggs
• salt and pepper

Cathal Armstrong Recipe

1. Toast the bread in an oven until golden brown. Boil the potato until just tender then run cold water over to cool, strain. Render the bacon in a sauté pan and then sweat the onion in the fat. In a bowl, combine the ingredients and mix thoroughly. Add salt and pepper to taste.
2. Stuff the turkey with the stuffing - sew up the opening if needed. Cover this area with foil. Place the turkey on a baking rack set inside a baking sheet, or place turkey on a traditional turkey baking pan with a raised rack. Add approx 950ml/2 pints cold water. This will steam the bird and keep it moist. Cover the breast of the turkey with strips of bacon, followed by a layer of foil to cover this area ONLY.
3. Place into the oven at 150°C/300°F or Gas Mark 2. (see below for timings)
4. One hour from finish cooking time, remove the foil from stuffing section and the breast section along with the bacon. Turn up the temperature to 200°C or 400°F or Gas Mark 6.
5. For the Pan Gravy:
6. Once the bird has been removed from the oven, add a small amount of chicken broth to the pan drippings. With a whisk, get the drippings and the liquid moving around. In a separate bowl make a roux (flour and butter mixed together) then add this to a saucepan followed by the chicken broth with pan drippings. Add chicken stock to adjust for consistency. Bring to a boil until it thickens to a brown gravy. Once the gravy has come to a thick consistency, remove from the heat and strain through a fine strainer. Ready to serve.

 * 15 minutes of oven bake time per pound plus 15 minutes, 150°C 300°F gas mark 2 to begin . Do not use a meat thermometer - and throw that pop up thing away. . Nothing beats fresh chicken broth. . Save the turkey bones to make soup, post-Christmas ** Always open one of your best bottles of wine while preparing the turkey. *** Let the turkey rest for at least 1/2 hour or 45mins before carving

Gratin of Potatoes Recipe by Cathal Armstrong

Cathal Armstrong serves up delicious gratin of potatoes.

Ingredients

• 6 large potatoes (peeled)
• 1 l cream
• 1 clove of garlic
• salt and nutmeg

 Cathal Armstrong Recipe

1. Preheat the oven to 175°C.
2. Prepare a casserole dish, cut the clove of garlic in half and rub the casserole dish all over the inside.
3. Pour in the cream and bring to a simmer over a medium heat. Season with salt and nutmeg remembering to account for the potatoes you are about to add.
4. One at a time slice the potatoes thinly (using a mandolin if possible) and shingle them into the cream like dealing a deck of cards.
5. When all of the potatoes are added, transfer to the casserole dish and bake in the oven until the potatoes are cooked all the way through.
6. Use a knife or skewer to be sure they are tender (about 40 minutes).

Cured Atlantic Salmon with Mustard Dill Sauce Recipe by Cathal Armstrong

A delious fish dish from chef Cathal Armstrong

Ingredients

• 1 side of wild atlantic salmon (cleaned, skin on, pin bones removed)
• 600 g sea salt
• 200 g sugar
• 113 g dill (roughly chopped)
• 28 g good cognac
• for the sauce:
• 4 tbs mustard; dark highly-seasonsed prepared
• 1 tsp mustard powder
• 3 tbs sugar
• 2 tbs champagne vinegar
• 80 ml us canola/rape seed oil
• 3 tbs fresh chopped dill

Cathal Armstrong Recipe

1. Line a sheet pan with plastic wrap. Mix the sugar and salt together in a bowl. Place the Salmon on the tray and cover with the salt and sugar mixture. Put the chopped dill on top and sprinkle with the Cognac. Wrap the Salmon in the plastic. Place another sheet tray on top and put in the refrigerator with a heavy weight on top for 24 hours.
2. Remove the Salmon from the plastic, rinse thoroughly with cold water, discard the salt/sugar and dill. Pat the Salmon dry with paper towel, slice thinly and serve.
3. To Prepare the Sauce:
4. In a small bowl mix the two mustards sugar and vinegar to a paste. With a wire whisk slowly beat in the oil until it forms a thick mayonnaise-like emulsion. Stir in the chopped dill.

Brussels Sprouts Recipe by Cathal Armstrong

Cathal Armstrong shows us how with the classic Brussel Sprout.

Ingredients

• about 40 fresh local brussels sprouts
• 213 g bacon lardons
• 4 each shallots minced
• 2 tsp fresh chopped thyme
• 4 tblsp chicken stock
• 4 tblsp butter
• salt and black pepper

Cathal Armstrong Recipe

1. Clean and remove dull outer leaves from the sprouts.
2. Cut them in half and blanch them in salted boiling water until just tender (do not over cook them or they have an unsavory gassy quality).
3. Shock them in iced water.
4. When they are cold, strain them and lay them on a paper towel in the refrigerator - this can be done the night before but store them covered overnight.
5. Sauté the bacon until it is golden brown.
6. Add the shallots and the brussels sprouts and continue to sauté for 1 minute.
7. Add the stock and, when it simmers, stir in the butter. Season with salt and pepper then add the thyme.
8. Serve.

Broccoli Recipe by Cathal Armstrong

How about some broccoli with your Christmas dinner?

Ingredients

• 3 heads broccoli
• 6 cloves garlic sliced
• 1/8 tsp red pepper flakes
• 3 tblsp extra virgin olive oil
• salt

Cathal Armstrong Recipe

1. Heat a large sauté pan over a medium high heat. Add the olive oil and sauté the broccoli until it is tender but still crisp, add the garlic, red pepper flakes and season with salt.
2. Toss the vegetables for a few seconds and serve. (the heat from the broccoli will continue to cook the garlic sufficiently. I am always careful not to over cook vegetables like broccoli or it may have an undesirable after taste).

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